wendyfou2010 Recipe Reviews (Pg. 1) - Allrecipes.com (11043399)

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Honey Bun Cake I

Reviewed: Dec. 26, 2012
I used a Duncan Hines Moist Deluxe Orange Supreme 18.25 oz cake mix. Since my family likes things extra-sweet, I added 1/2 cup white sugar to the batter as indicated by the other honey bun cake recipe on here & an extra teaspoon of cinnamon @ 1/2 cup chopped walnuts to the brown sugar mixture. I put 1/2 the brown sugar/cinnamon/nut mix to the center, then the other 1/2 on the top (which will become the bottom of the bundt cake). Baked it at time & temp indicated in this recipe, but had to increase temp to 350 & bake an additional 30 minutes more to get it to finish (due to the increase in fluid via the sugar added to the cake mixture). For the icing, instead of milk & vanilla extract, I used the juice from 2 small oranges & about a tablespoon of butter. I also had to use a little more than 2 cups powdered sugar to get it to thicken. But in my family, the more icing, the better. This was a big hit with the whole family - would definitely make it again!
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Too Much Chocolate Cake

Reviewed: Oct. 28, 2012
used 12 oz bag of mini semisweet chocolate chips instead of 2 cups regular sized semisweet chocolate chips. (they're lighter & dont sink to the bottom as bad - so they hold their "place" throughout the cake more & melt evenly throughout.) DEFINITELY a keeper. AWESOME, MOIST cake. probably the most moist cake i have ever made. DELICIOUS.
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Creamy Chocolate Frosting

Reviewed: Oct. 28, 2012
used 5 tbsp skim milk instead of evaporated milk (cant stand waste & didnt want to waste the rest of the can). maybe because of that, frosting was a little creamier because of that, more like the store bought "whipped" frosting texture than the old regular store bought frosting texture. taste = superb. awesome. definitely a keeper.
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The Whole Jar of Peanut Butter Cookies

Reviewed: Sep. 7, 2012
BEST peanut butter cookies ever ate (after alterations). I used a tad over 2 cups (since didn't level off top of the measuring cup w/ my knife). I only keep self-rising on hand (so I never have to worry about adding the baking soda & salt). I only used 1.75 cups of flour leveling off the top of each measuring cup w/ my knife. I put about 1.5 cups of the whole peanuts in a zip-lock bag & used a rolling pin to "chop"/break them up into small pieces. Ended up being a little over 1 cup of chopped peanuts, but hubby loves nuts, so I just threw the extra in (for a total of about 1.25 cups chopped nuts). I sprinkle a tiny bit of white sugar on the tops of each cookie before putting them in the oven. I baked these on a dark metal cookie sheet & found 350 degrees at 12 minutes to be a little TOO done (edges were turning brown which = overdone peanut butter cookie). Second batch went in for 11 minutes only & they were perfect. We love iced cookies, so I made a simple icing (butter + powdered sugar), microwaved it a few seconds so it was runny & drizzled it over the warm cookies. So good I cried. NOTE: This is also a good batter to roll into a log and deep freeze. Then you can just cut out single cookies a few at a time to make fresh cookies anytime you want. (Frozen cookies need only 10 minutes to cook as long as you cut them thin enough, 11 if you cut them a little thicker. Trial & error needed here for cook time depending on how thick you want your cookies to be.)
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Photo by wendyfou2010

Decadent Peanut Butter Pie

Reviewed: May 27, 2012
i used 1.25 cups powdered sugar instead of 1/2 cup sugar since most of the other recipes on here (including higher rated ones) used more sugar. i also used the type of chocolate syrup that you add to flavor milk since thats what i had on hand. my husband (the peanut butter lover in the family) LOVE LOVE LOVED it.
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2 users found this review helpful

Jambalaya

Reviewed: Apr. 4, 2012
my guys said it was "hot as fire" but they also loved it
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Baklava

Reviewed: Nov. 26, 2011
make sauce 1st & fridge until baklava pulled from over. (i increased sauce by 1/4, not 1/2.) mix 1.5 cups nuts, 1/3 cup sugar & 1 tsp cinnamon in small bowl & set aside. completely melt 1 cup butter & set aside in small bowl w/ basting brush. don't butter 9x13 pan, nonstick cooking spray sides/bottom - it's easier. if your 16 oz box of phyllo dough comes in 2 8 oz sealed packages, no need to cut it - fits perfectly. no need to cover dough w/ anything while working if you set up everything in advance - it won't have time to dry out. set aside 6 - 8 sheets dough for topping & start making layers as follows: 2 sheets dough, LIGHTLY brushed w/ melted butter (just enough to wet it or it will be soggy), 1-2 tbsp nut mixture sprinkled across it (yes after every 2 sheets, not just after every 8 sets of 2 sheets - hence the extra nuts/sugar). butter and nut mixture may not look like enough per layer but it is. then repeat: dough, butter, nut mixture until only 6-8 top sheets remain. top it with them. only cut 1/2 down into baklava before baking (so when sauce is added it won't run to & pool at the bottom but will soak more evenly into finished product). bake @ 325 degrees F just until top is golden/crisp. remove baklava from oven & sauce from fridge. pour cold sauce over hot baklava & let sit for 10 minutes (to let sauce soak into layers). finish cutting through & serve! cashews work great! husband's boss said he loves expensive restaurant baklava & this was better than he's ever had!
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Eggnog

Reviewed: Nov. 4, 2011
I halved the recipe & it still made a lot just for our family. (I wasn't making it for a party or anything.) I left out the liquor as some other reviewers had done w/ no problem? My family said it was too thick & not sweet enough. I added more milk to try to thin it out & more sugar try to sweeten it up. My husband's drinking it, but I won't try this recipe again.
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Linguine with Clam Sauce

Reviewed: Aug. 28, 2011
This recipe is great using CRAB meat instead of Clam also!!! (I double the crab to 4 cans - 2 cans minced crab & 2 cans chunky crab.) My men LOVE it!!!
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Swiss Chicken Casserole II

Reviewed: Dec. 26, 2010
SOOO easy & my family LOVED it!!! i used 4 large chicken breasts instead of 6, american cheese slices instead of swiss, 1/4 cup white cooking wine instead of milk & 1 6 ounce box of stovetop stuffing instead of 2 cups herb-seasoned stuffing - BUT im sure it would have been just as excellent exactly as written!
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3 users found this review helpful

Green Bean Casserole I

Reviewed: Dec. 23, 2010
Used this as my 1st ever green bean casserole recipe. I used the other user's suggestions: #1 instead of 3/4 cup milk, I used 1/4 cup milk + 1/2 cup sour cream #2 I added 1/2 cup diced onion & 1 cup shredded cheddar cheese & #3 instead of mixing in ANY of the french fried onions, I added them all to the top for the last 5 minutes of baking. Whole family loved it!
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24 users found this review helpful

Earthquake Pie Crust

Reviewed: Jul. 7, 2010
finally a pie crust I can make!!!
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Lemon Sauce for Salmon Patties

Reviewed: Jun. 22, 2010
Used this sauce on top of Oregan Salmon Patties from this site. To sauce, I used reviewers' suggestions & added a little dill and 1 clove minced garlic. Hubby loved it!
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Oregon Salmon Patties

Reviewed: Jun. 22, 2010
Hubby loved them. I made the reviewer suggested modifications: dried parsley instead of fresh, cooked in 3 tbsp butter instead of shortening, used entire can of salmon with ALL juice + juice from one lemon, used enough crushed ritz so that mixture was dry enough to form into patties, then coated each patty in more crushed ritz before frying (giving the outside of each patty a crispy/crunchy outside). I also used the lemon sauce for salmon from this site (w/ minced garlic & dill added to that). Hubby gave thumbs up!
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Sweetened Whipped Cream

Reviewed: Jun. 16, 2010
I will never buy store bought again. EVER.
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Photo by wendyfou2010

Smooth and Creamy Peanut Butter Pie

Reviewed: Jun. 16, 2010
My husband (a SUGAR maniac) said it was too sweet. But I'm giving it 5 stars anyway because I used my own homemade whipped topping AND added cut up frozen mini peanut butter cups on the top w/ chocolate syrup to make it pretty. So the additions may have done it! Will definately make again - just w/ less sugary add-ons!
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Best Brownies

Reviewed: May 2, 2010
I made these exactly as directed (but used self rising flour instead of the all-purpose w/ salt & baking powder) for my husband's birthday. He absolutely LOVED them - giving them 10 out of 10! I baked them in a 8x8 square glass pan & they needed the full 30 minutes. I also frosted them while warm as directed which made the icing melt like ginache - but maybe that was the idea? I prefer my icing/frosting UNmelted - but super chewy, rich & good regardless!
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Nutty Quick Bread

Reviewed: May 1, 2010
my guys loved it! great way to use the grape nuts that had been in my cabinet FOREVER!!! i also didnt have buttermilk on hand - so used 2 cups skim milk w/ 2 tbsp distilled white vinegar & worked fine! super moist & chewy!
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Oatmeal Crispies I

Reviewed: Jan. 17, 2010
Absolutely PERFECT exactly as is.
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11 users found this review helpful
Photo by wendyfou2010

Oatmeal Peanut Butter Cookies III

Reviewed: Jan. 3, 2010
Made these this afternoon for my hubby (who LOVES peanut butter). My daughter ate one and loved it. I had extra filling and she wanted to just sit and eat the filling - so it must have been really good! My hubby ate 1 and said they were really sweet - but he liked them.
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6 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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